My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Recipe Summary

prep:
10 mins
cook:
10 hrs
total:
10 hrs 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.

    Advertisement
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts

245 calories; protein 24g 48% DV; carbohydrates 31.9g 10% DV; fat 2.8g 4% DV; cholesterol 37.1mg 12% DV; sodium 1044.6mg 42% DV. Full Nutrition
Advertisement

Reviews (384)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2009
This was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right. Read More
(383)

Most helpful critical review

Rating: 2 stars
12/31/2012
I followed the recipe exactly and it was rather bland and watery, more like soup than chili. I then started adding other ingredients. For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices. I probably will not make this recipe again. Read More
(15)
520 Ratings
  • 5 star values: 366
  • 4 star values: 112
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
09/15/2009
This was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right. Read More
(383)
Rating: 5 stars
05/26/2009
Yes! My Auntie Jerre's! I love it made it several times. Last time, I added a bottle of beer, green chilies and then hot sauce at the end. Nice versatile recipe. She knows cooking... Read More
(139)
Rating: 4 stars
01/09/2012
I had some pork stew meat that I bought on clearance that I used in this recipe instead of a pork tenderloin (I am a mom on a very tight budget!). I did double the meat in this recipe only because I had two 1 1/2 pound packages that I needed to use. I tossed the stew meat with a little flour and the spices, then quickly browned the meat in a little EVOO before adding it to the crockpot. The recipe didn't specify which kind of salsa to use so I used salsa verde. This is cooking away right now--smells amazing. I'll update my review once we've had a chance to eat it. EDITED: VERY good. I liked this quite a bit. Next time, I think I'll add more red pepper and add a little more spices, maybe some fresh garlic, too. Read More
(124)
Advertisement
Rating: 5 stars
09/01/2009
A very different recipe for chili. A nice change. Make sure you don't add more chicken broth than the recipe calls for. Also don't drain the black beans. Read More
(68)
Rating: 5 stars
08/03/2009
Love this recipe. I made it with "Smokin' Hot" Cilantro salsa and it was quite tasty. Please note the nutrition information on the side looks to me to be off considerably. Based on the ingredients and 8 serving portions I calculate it closer to 400 calories per serving rather than the 644 shown on the nutrition information. Do your own math! Read More
(61)
Rating: 5 stars
06/25/2009
This was very good. I used a pork roast instead of tenderloin to save money. I added 1 can of mild green chilis and adobo seasoning. Served over chips with sour cream. Read More
(54)
Advertisement
Rating: 5 stars
05/28/2009
I thought this was great. I also added green chilies like others recommended. Though I did serve this over a cilantro lime rice. The combo was really good. Read More
(54)
Rating: 5 stars
09/08/2009
This was delicious! Healthy and very good. I added 1/2 bottle of beer minced garlic and a bay leaf. Delish! Very hearty and filling as well. A keeper for sure. Read More
(44)
Rating: 4 stars
10/19/2010
I used the recipe as inspiration for the ingredients I had on hand and it is super tasty. (My changes - generous amounts of mexican seasoning blend and chili powder. A whooole lotta garlic big fat cloves sliced up. Pinto beans with jalapenos. Fire roasted tomatoes with adobo seasoning. Chopped fresh pasilla pepper as well as the red pepper. Fresh chopped serrano peppers.) Will definitely do this again. Read More
(34)
Rating: 2 stars
12/31/2012
I followed the recipe exactly and it was rather bland and watery, more like soup than chili. I then started adding other ingredients. For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices. I probably will not make this recipe again. Read More
(15)
Advertisement